Tanya Recipe Reviews (Pg. 1) - Allrecipes.com (18696200)

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Baked Garlic Parmesan Chicken

Reviewed: Mar. 21, 2014
THE CHICKEN WAS VERY MOIST BUT TASTLESS. THERE WAS NOT ENOUGHT OIL TO DREDGE THE CHICKEN, AND NOT ENOUGH SPICES AND OR HERBS. I WILL TRY IT AGAIN WITH MY ADDITIONS.
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Lamb Chops with Balsamic Reduction

Reviewed: Mar. 4, 2013
I served this for dinner last night. All I can say is I have thrown away all the recipes I had for Lamb chops. This recipe is like no other recipe that we have tried. This tastes like it came from a very high end classy restaurent. The sauce takes a little time but it does thicken up in time. We had a little sauce left over enough for another dinner. It looked a bit thick but I will add a little bit of broth. In or family we serve lamb with mint sauce. I find the best lamb chopes are the ones we buy at Cosco. Lamb chops are expensive but worth it for this fab recipe. We will try this with a leg of lamb. Brown the roast first then bake and baste with a bit of the sauce the last few minutes. Werve the rest of the sauce. I think I would make a double batch of sauce for this Leg of lamb. Thank you so much for sharing. Tanya
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Nova Scotia Blueberry Cream Cake

Reviewed: Sep. 9, 2009
this was sooo good, it is blueberry time in nova scotia. so it was the right time to make this recipe yum yum. c lynn i'm sure you did something wrong. out of 52 reviews you are the only one that didn't like the recipe. thanks for the recipe paul
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Angel Hair Pasta with Shrimp and Basil

Reviewed: Jun. 17, 2008
This recipe is very good. I did not put the olive in the water while cooking the pasta. Adding the oil it stops the sauce from sticking to the pasta. This info. came from a Italian Cook Book. I also added more garlic... because we LOVE the stuff. Thanks for sharing the recipe.
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Pecan Breaded Chicken Breasts

Reviewed: Jan. 22, 2008
Wanted something different for chicken breasts This was IT!. I seasoned the chicken breasts with Montreal Chicken Spice and Garlic Powder before adding the other ing. Turned out wonderfull. You must use a food prosessor or chopper for the pecans. That way they have no trouble staying on the chicken. Do not use high heat or the pecan will burn. Cooked in no time and was tender and moist. My 91 year old Mother said it was devine. Thanks for sharing this great recipe.
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Kelli's Baked Halibut

Reviewed: Sep. 13, 2007
I was looking forward to making this for dinner. We had some fresh halibut so we tried this recipe. The fish was so mushy and way to much salad dressing. the fish was ready in 15 minutes. Will not make this again. Sorry Tanya
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Japanese-Style Sesame Green Beans

Reviewed: Jul. 29, 2006
wonderful recipe have made it several times. Each time our guests enjoy them. Wil keep making these beans. Thanks for the recipe.
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Easy Whipped Cream

Reviewed: Apr. 21, 2006
This recipe was good
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Breaded Rib Roast

Reviewed: Jan. 30, 2006
Tanya
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